Spinach & Mushroom Frittata

Spinach & Mushroom Frittata

8 large eggs
1/2 cup unsweetened almond milk
1 1/3 cup shredded cheese, divided – endless possibilities: cheddar, mozzarella, Monterey Jack, pepper jack, feta…go with your gut here.
2 cups fresh spinach, chopped
2 cups sliced zucchini (or chopped broccoli)
3 cups sliced mushrooms
pinch of salt
2 tsp olive oil
1 clove garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
Pam spray


Preheat oven to 375.

Whisk eggs and almond milk with a pinch of salt. (Do in blender for a fluffier frittata). Set aside.

Saute spinach, zucchini, garlic, and mushrooms until veggies soften.

Spray a 9×13 glass dish with pam.

Combine sautéed veggies, eggs, seasonings, and half of cheese. Stir to mix. Pour into 9×13 glass dish. Bake for 20-30 minutes, until eggs are just set. Top with remaining cheese and pop back in oven until cheese bubbles.

Makes 4 servings.

Per serving: 1 lean, 3 greens, 1 condiment